Cream-pasteurizing machine.



940.. 629,097. Patented July l8, I899. w.-.l. STEWART. 0mm: PASTEURIZINE cums.

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'No. 629,097. P atentedv July is, i899.

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CREAM PASTEUBIZING MACHINE.

(Application filed Sept. 10, 1897.)

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Patented July 18, I899.

w. J. STEWART.

CREAM PASTEURIZING MACHINE.

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- and illustrated by the accompanying draw-' UNIT STATES ENT OFFICE- X VILLIAM J. STEWART, OF GRIMES, IOWA.

CREAM-PA'STEURIZING MACHINE.

SPECIFICATION forming part of Letters Patent No(629,097, dated July 18, 1899. Application filed September 10, 1897. Serial No. 651,192. on model.)

To all whom it may concern:

'Be it known that I, W1LLIAM J STEWART, a citizen of the United States of A merica, and a resident of Grimes, in the county of Polk and State of Iowa, have in vented a new and useful Cream -Pasteu-rizin g Machine, 'of which the following isa specification.

The object of this invention is to provide improved means for pasteurizing cream, milk,

or similar substances to the end that the germs contained therein at the time of treatment may be killed and the substance so changed as that it will cultivate germsvery slowly and thus keep the substance in a sweet, palatable condition for use for a considerable period of time without in any manner altering the appearance of the substance or its natural consistency.

My invention consists in the construction, arrangement, and combination of elements hereinafter set forth,pointed outin my claims,

ings, in which- Figure 1 is a side elevation of the complete apparatus. Fig.v 2 is a plan of the complete apparatus. Fig. 3 is a longitudinal sectional elevation, on an enlarged scale, of the heating-tank of the apparatus. Fig. 4 is a plan, partly in section, of the cooling portion of the apparatus, one of the water-tanks being removed, Fig. 5 is a detail sectional view of one of the steam-pipes employed in the apparatnsj to supply steam to the heating-tank. Fig. dis a transverse sectional elevation of the heating-tank on the indicated line 6 6 of Fig. 3. Fig. 7 is an inverted plan,-partly in section, of the heating-tank on the indicated line 7 7 of Fig. 6. Fig. 8 is a transverse sectional elevation of the cooling-tank on .the indicated line 8 8 of Fig. 4. Fig. 9 is a detail elevation, partly in section,- of one of. the

siphons employed in my apparatus.

In the construction of the apparatus,as shown, a frame is provided with three tables 10, 11, and 12, forming the top thereof and located at difierent or graduated elevations,

the lower table 12 being at a material distance above the floor, for a purpose that hereinafter will be made plain. Located on the higher table 10 is an initial tank 13, which may beof any desired construction, but will serve the purpose equally well of. any construction whereby it may be made to contain a suficient quantity of cream, milk, orother substance to be treated. Located on the middle table 11 isthe heating-tank, having its with or below the horizontal plane of the bottom of the initial tank 13. The heating-tank comprises a receptacle or tank 14, of wood,

and resting upon the top edges of its sides, rendering the said tank imperforate on its sides and. bottom and adapting the same to contain water. Located within the tank 14 is a cream-receptacle 16, also provided with a marginal flange extending .over and resting upon the marginal fiangeof the lining of the tank 14. The cream-receptacle 16 is formed with a bottom 17 and a series of fiueslS, 19, 20, and 21, opening by means of ports 22 openingat their ends through the opposite end ends of the fines 18 and being through the opposite end of the ,tank from thejopening at the ends of the fines 19 and 21. The flees 18 and 20 arestopped short-of and closed at their ends near one end portion of the tank 16, and the flues 19 21am stopped short of and have their ends closed near the opposite end portion of said tank, thus providing spaces bevend portions of the tank, whereby a sinuous and gates 24, 25', 26, and 27 are mounted in slide-bearings formed on the ends of the dues and the adjacent ends of the tank and are arranged for vertical reciprocation therein for the purpose or with the function'of cutting off the flow of substance through the sinuous channel23. All of the gates are of the same construction as the gate 24, Fig. 3, and are provided with apertures or ports 28 in their upper end portions,-through which ports the substance may flow from one side of the gate to the other when said gates allare seated and the cream-receptacle 16is nearly filled, The cream-receptacle 16 is held down'and confined in the tank 14 by cross-bars .39 30 engaging top or 'upper margin in a plane coincident.

which is provided with a metallic lining 15,. formed with amarginal flange overlapping portions of the tank 16, the opening at the channel 23 is formed within the tank. The fiues'18; 19, 20, and 21 are approximately of. the same heightas th'e-depthof the tank 16,

(dotted lines, Fig. 2)through said bottom and tween the ends of the fines and the adjacent beneath shackles or loops 31, fined to and upwardly extending from the sides of'the tank 14. One corner of the tank or receptacle 16 is raised slightly relative to the diagonally opposite corner of said receptacle,and a siphon 32 leads fromthe adjacent corner of the initial tank 13 at said higher cornerof the tank 16. The siphon 32 is provided with a gate or valve 33, whereby the flow from the initial tank 13 to the initial end of the channel 23 is regulated and. controlled. There is a'space between the sides, ends, and bottom of the cream-receptacle 16 and the inner surface of the lining 15 of the tank 14, and the steamsupply pipe 34, provided with a cut-off valve 35, leads from the source of steam-supply (not shown) to and discharges within said space. The steam-pipe 34 is connected to a T 36, located between the bottom of the tank 16 and the bottom of the tank-lining 15, and said T is provided with lateral branches 37 38, screwed therein, and plugs 39 40, seated in the ends of the branches adjacent to the T. Each of the plugs 39 40 is provided with a dischargevpipe 41, centrally located in the branches 37 3S, and near the outer ends of the discharge pipes apertures 42 43 are formed in the upper portions of the branches. Theends of the branches 37 3S opposite to theT are provided with lateral branches 44 45, closed at their ends, and nipples 46 47 on the lateral bran dies 44 extend upwardly through the ports 22 into the flues 18, 19, 20, and 21. A drain-pipe 48, provided with a valve 49, is located in the bottom of the tank 14 and provides means for draining said tank. A drainage-pipe 50, provided with a valve 51, is located in and traverses the ends of the tank 14 and the receptacle 16 at the discharge end of the channel 23 and at the bottom of said channel, whereby means is provided for draining the cream-receptacle 16. A discharge-pipe 52 is mounted in and traverses the ends of the tank 14 and creamreceptacle 16 immediately above the drainage-pipe 50 and is provided with a valve 53. The discharge-pipe 52 communicates with the discharge end of the channel 23 on a plane common to the ports 28 in the gates 24, 25, 26, and 27 and provides means for discharging the cream from the tank or receptacle 16 uniformly with its supply to said tank and the flow thereof through the said ports. A socket 54 is fixed to the cross-bar 3O immediately above the discharge end of the channel 23, and a thermometer 55 is mounted in said socket and depends with its bulb in the substance in said channel. Other sockets may be provided at different points and contain other thermometers,whereby to determine the temperature of the substance contained in the cream tank or receptacle at all times. Mounted upon the lower table 12 of the frameis the cooling-tank, which comprises an outer re ceptacle 56, preferably of wood. Located in the receptacle 56 is a water-tank 57, having parallel plane end portions and a corrugated or fluted bottom and marginal flanges arranged and so shaped as to engage over and.

rest upon the upper edges of the receptacle 56. The water-tank 57 is provided with a supply-pipe 58, where water is supplied thereto at one corner, and a discharge-pipe '59 at the corner diagonally opposite thereto and provided with a gate or valve 60. By maintaining a constant supply of water through the pipe 58 and opening the discharge-pipe 59 to the desired extent acontinuous flow of water may be maintained within and through the water-tank 57 into'a pail or other waste-receptacle 61, provided therefor. The fluted or corrugated portions of the bottom of the water-tank 57 are depressed in staggered relations at oppositeends, forming cross-channels 62, Figs. 4 and 8, thereby forming a continuous water-channel from the supply-pipe 58 to the discharge-pipe 59,th rough which water may flow without overflowing the apexes of the corrugated portions. A cream-tank 63, with plane parallel end portions and a corrugated bottom corresponding with the corrugated bottom of the water-tank 57 in crosssection, is provided and is formed with mar-' ginal flanges arranged and so shaped as to engage above and rest uponthe marginal flanges of the water-tank. The corrugations of the bottom of the cream-tank 63'are depressed at their opposite end portions in staggered relations to each other and form crosschannels 64, whereby a continuous channel is formed from one end of said corrugations to the opposite end of the extremely opposite corrugation of said tank. A funnel 66 is located near one corner of the tank 63 immediately adjacent to the discharge-pipe 59 of the water-tank and at the initial end of the creamchannel of said cream-tank. The funnel 66 is located immediately below the drain-pipe 50 and discharge-pipe 52 of the heating-tank. A siphon 67 is located with its initial end in the corner of the cream-tank diagonally opposite to the funnel 66, and consequently in the discharge end of the cream-channel in said tank, and the discharge end of said funnel is located in or above the cream-can 68 or other receptacle provided therefor. A water-tank 69 is provided with plane parallel ends and the corrugated bottom corresponding in cross section with the corrugated bottom of the creamtank 63 and marginal flanges so shaped and arranged as to engage above and rest upon the marginal flanges of the cream-tank, and said water-tank is open at its top. A supplypipe 70 discharges 'water into the tank 69 adjacent to the'siphon 67, and a siphon 71 draws the water from the tank 69 adjacent to the funnel 66 and discharges the same into the pail or other receptacle 61 provided therefor. The siphons heretofore mentioned are alike in construction and comprise the curved tube 72, having a shorter leg with a notched lower end arranged to rest upon the bottom of the receptacle from which it is desired that liquid be drawn and a longer leg arranged to depend outside the receptacle and provided at its discharge-port with a gate 73, whereby the flow of said liquid'through said siphon may be regulated and controlled. Abranch pipe communicates at its lower en d with the longer le of the siphon-tube'72 below the plane of the" initial opening of the said siphon-tube and extending upwardly therefrom and is provided with a mouthpiece or portion 75, through which a current of air may beestabli'shed in the siphon, tending to create a vac uum in the siphon-tube and establish a how of liquid therethrough.

In the proper use of the apparatus above described I fill the initial tank 13 with cream as it comes'from the separator, diluted to any desired degree, and establish'a flow therefrom through the siphon 32 the channel 23 in the heating-tank' I fill the tank 14 nearly full of water around the tubes of and the tank '16 and heat said water by the inflow of steam through the pipe 34 and its branches. The steam flowing through the pipe-3e enters the T36 and from thence is discharged laterallythrough the pipes 41 and in its discharge tends to create a vacuum in the inner portions 'of the branches 37 3 8, which vacuum is supplied by water flowing into the branches through the ports 42 43, and the combined steam and water thereby heated is carried to and discharged throughthe nipples 4G 47 into the dues 18, 19, 20, and 21 and discharges through the open ends of the flues into the space between the ends of the tank 16 and the adjacent ends of the tank let, thereby establishing and maintaining a continu: ousfiow and circulation of heated water and steam through the tank around and about and through the fines. Since the portions of the tank 16 between the fines form a channel through which the cream from the siphon 32 constantly flows, it follows that the cream in said channel is paralleled by a like or similar quantity of heated water constantly inmotion' and continuously replenished, which quantity of water tends to raise the temperature of the cream in the tank to the desireddegree, and the temperature of the cream is determined by reading the thermometers carried on the cross-bars. After the tank 16 has filled with cream I position the gates 24, 25, 26, and 27 as shown bysolid lines in Fig. 3 and open the discharge-pipe 52 to I such an extent as to permit the flow therethrough of such a quantity of cream as may flow through the siphon 32 and the ports 28 in the gates. Experiment in the use of this device has demonstrated that the temperature of the cream at the top of the tank is 10 Fahrenheit higher than the temperaturethereof at the bottom of the tank, and by the use of the gates havingports near their .up-

.per ends and the employment of the. disleading from approximately charge-pipe 62, the plane in which the ports are located, I am enabled to draw the cream of higher temperature from the tank at times. I maintain the temperature of the. cream in the upper portion of the tank 16 at about 160 Fahreninto the initial end of heit, at which point I have demonstratedthat the cream does not scald or taint and at the same time it gives ofi offensive 'effluviamhich may arise fromthe containing therein of milk or cream produced from vegetables or feed gathered by the cow indiscriminately and which it is desirable to eliminate from the preserved cream. I discharge the heated cream through the'discharge end of the channel 23', through the funnel 66, into the creamtank 68'and' cause said cream to How through the sinuous continuous channel in the corrugatedbottom thereof to a point of discharge through the siphon 67 into a can or other receptacle 68, in which it is soldered anddeep set in water-tanks or put in cold storage for future use. During thetime that the cream is flowing through the tank 63 it is paralleled on both sides by cold water flowing in the opposite direction from the points of supply 58 to the points of discharge 59 .71, and by keeping up a coustant fiow of water- 57 G9 I am enabled through the water-tanks rapidly to reduce the temperature of the creamto the degree desired. It is this process of first heating the cream to destroy the germs therein and then carrying the cream and maintaining the same in a cool condition at approximately 40 Fahrenheit that commonly is termed pasteurizing, and by its use all the germs of the cream are destroyed and said cream is put into acondition where it 'germinates slowly and may be preserved for a considerable-period of time in a sweet, fresh, palatable, and usable condition.

I claim as my invention 1. A pasteurizing-machine comprising the initial tank, the heating-tank communicating with the initial tank and comprising a waterreceptacle, a creamtank mounted in the water-receptacle and formed with a sinuous cream-channel open at its top and receiving cream from the initial tank at one end,.steamfines within the cream-tank and extending from one end thereof nearly to the other end and alternately staggered, which 'fiues are open at one end the full height thereof into the receptacle and closed at the other end, a

plane bottom the full width and length of the cream-tank and provided with apertures communicating with the closed ends ofthe steamflues and gates removably and replaceably mounted betweenthe closed ends of the steamflues and the adjacent end of the cream-tank and provided with ports in their upper end portions, steam-pipes in the receptacle below the cream tank and extended within the steam-fines, a pipe leading from the discharge end of the cream-channel, and a cooling-tank communicating with said discharge-pipe.

2. A pastnrizing-machine comprising the initial tank, the heating-tank communicating therewith and the cooling-tank communicating with the heating-tank and comprising three removable and replaceable nested receptacles, the outermost and innermost receptacles being arranged to receive water and the intermediate receptacle being arranged to receive cream running in contact with the innermost water-receptacle and contacted by the Water in the lower receptacle.

3. A heating-tank comprising a receptacle for hot Water, a steam-pipe communicating therewith, a receptacle having a continuous channel through which cream may flow, flues forming the aforesaid continuous channel and communicating with the ht-water tank and steam-pipe, and gates removably'and replaceably mounted and provided with apertures near their upper ends whereby the flow of cream through the countinuous channel is governed and controlled.

4. In a cooling-tank a water-tank having a corrugated bottom forminga continuous channel, a cream-tank having a corrugated bottom forminga continuous'channel and nested in the water-tank, the lowest points of the cream-tank entering the corrugations of the bottom of the Water-tank, a water-tank having a corrugated bottom nested in the creamtank and means for supplying to and discharging from the tanks the fluid substances to be contained therein.

5. In a cooling-tank a water-tank provided with supply and discharge pipes located on opposite sides thereof, a removable and rewithin the cream-tank being located between the Water-tanks.

6. In a cream-pasteurizing machine, a tank havingacontinuous,sinuous channel through which the cream may flow, which channel is of materially greater depth than its width, and flues parallel with said channel, which fines are approximately the same height as the depth of the channel, whereby the cream is caused to How in a comparatively thin body between similar bodies of water or steam of a temperature different from the initial temperatu re of the cream together with gates apertured at their upper ends and mounted removably and replaceably in said channel.

*WILLIAM J. STEWART. itnesses:

S. 0. SWEET, THOMAS G. ORWIG. 

